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Post by Deleted on Aug 1, 2009 2:25:49 GMT
And if you should lose electrical power you...?
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Post by hwinpp on Aug 1, 2009 2:52:41 GMT
What! Ok, got it. My sister uses a fancy electric grill as well even though she has a huge garden.
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Post by Deleted on Aug 1, 2009 2:59:15 GMT
I guess all I can think of is having umpteen million boxes of Strike Anywhere matches that Mr. C. bought out of the hardware store after Katrina.There must be 30 of them in the cupboard. Big boxes.
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Post by bixaorellana on Aug 1, 2009 3:25:12 GMT
How appropriate you should mention Mr. C. at this very moment when I am thinking of "Quest for Fire". ;D
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Post by Deleted on Aug 1, 2009 11:28:37 GMT
How appropriate you should mention Mr. C. at this very moment when I am thinking of "Quest for Fire". ;D Well,as you can see ,he's still on it! I will be sure and mention it to him,see if I can jostle some brain cells
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Post by Don Cuevas on Aug 1, 2009 23:06:33 GMT
We got the grill out today and put it through its paces. Our starter was large, Bacon Wrapped Fresh Figs Stuffed with Goat Cheese,, and grilled. There was a reduced balsamic vinegar sauce infused (very mildly) with chile ancho. One of our guests brought excellent tostadas of potato salad (big chunks), on which we drizzled chimichurrí rojo. There was also clasisc chimichurrí (green). Most of us preferred the red. Also some fresh, crunchy, garlicky Health Salad, described in another post. Then, came the grilled vegs; sweet red peppers, cebolletas (knob onions), nopales (prickly pear catus pads, small zucchini cut lengthwise, and chiles largos* (pale, semi-picante long chiles. *I think that's what they were. The meat was "arrachera", something like the meat used in fajitas, but our skilled butcher somehow cut an eye of round into arrachera-like form. After two days of marinating in garlic, lime juice, beer, orégano, olive oil, Maggi Jugo, Worcestershire Sauce (just a little) etc, it was near butter-tender. "French" bread: baguettes, Mexican style. Butter. A huge salad of mixed greens of every description, includng arugula, broccoletti, with white flowers. The pictures are not back from the lab yet. Maybe tomorrow. We drank Agua de Jamaica (cold hibiscus flower tea), and some Absolut Mandrin and Centenario Tequila. Separately. Later, after a short walk, a warm deep dish peach cobbler, made with peaches from the tree of two of our guests. Decaf Nescafé Sabor Intenso. EDIT: Blog, with a few pics, just published. mexkitchen.blogspot.com/2009/08/midsummers-day-cookout.html
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Post by Deleted on Aug 2, 2009 0:11:40 GMT
We also got the grill out today and after some minor repairs and a monstrous thunderstorm later took to grilling a slew of some sausages,adouille,kielbasa and some kosher hot dogs which I had been craving for awhile,some Hebrew International brand that are as close to NY as one can get on a sultry summer's eve. Tomorrow I am going to attempt the Grilled Whole Fish in Chile,Garlic and Mint Sauce which I had in the earlier part of the season at a friends house and fell in love with. It will be sea bream that another friend has procured for us in exchange for some garden work at one of his rental properties.
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Post by auntieannie on Aug 3, 2009 19:20:58 GMT
Actually, I can remember the schock of the first barbecue I attended in the uk. People burning burgers and putting them in prepared burger buns... nah...not for me, this! If I want a burger, I'll go to the burger van.
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Post by auntieannie on Aug 3, 2009 19:25:39 GMT
also, K, we say "sarments" de vigne in Switzerland is it different in France?
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Post by Deleted on Aug 3, 2009 19:33:04 GMT
Je ne le jurerais pas.
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Post by hwinpp on Aug 4, 2009 3:27:58 GMT
I got bratwurst, merguez and something like a cabanossi on Sunday, pan fried all, not as good as using a grill.
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Post by imec on Aug 4, 2009 3:38:16 GMT
Actually, I can remember the schock of the first barbecue I attended in the uk. People burning burgers and putting them in prepared burger buns... nah...not for me, this! If I want a burger, I'll go to the burger van. I'm sure they're getting the hang of it now, but Brits have not always adapted so readily to the ritual of the grill. I recall going out into the Saudi desert for a BBQ with a group of Brits - I knew we were in trouble when they figured they should get the steaks on because "they'd take a lot longer than the (whole) potatoes" ;D ;D ;D
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Post by auntieannie on Aug 4, 2009 18:43:42 GMT
ahem... I know exactly what you mean. I cook my steak at home... except in one restaurant in town, whose chef was trained in France. He knows to make it perfectly "saignant". (i.e. verrry rare).
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Post by traveler63 on Aug 5, 2009 22:48:25 GMT
Baz & K2, you are so funny!!!!!. ;D
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